John Myers
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Chicken Toscana with Vegetable Rice
The perfect chicken toscana with vegetable rice recipe with a picture and simple step-by-step instructions.
vegetable rice
- 1 Carrot
- 1 Yellow peppers
- 50 g Frozen peas
- 1 Cup Rice
- 2 cups Vegetable broth
Toscana Chicken
- 4 Chicken legs
- 1 Clove of garlic large
- 1 Onion
- 1 Mettwurst coarse
- 2 Date tomatoes
- 500 ml Sieved tomatos
- 1 tbsp Tomato paste
- 1 tbsp Cream cheese peppers
- 2 tbsp Breadcrumbs
- Salt
- Pepper from the grinder
- Sugar
- Sweet paprika powder
- Olive oil
- 1 tsp Dried thyme
Toscana Chicken
- Free the chicken thighs from the thighbones (expose the bones, scrape off the meat and remove it – see picture).
- For the filling, puree the sausage, cream cheese, tomato paste and breadcrumbs to a paste and fill into the thighs – wrap with twine.
- Season the legs with salt, pepper, sugar and paprika powder. Season the tomatoes with thyme, salt, pepper and sugar – peel and finely chop the onion and garlic, cut the tomatoes into small pieces and mix everything into the tomato sauce.
- Sear them in olive oil and place in the tomato sauce – bake in the oven for 20 minutes at 190 ° C until golden brown, until the sauce is reduced.
vegetable rice
- Simmer rice with a pinch of salt in vegetable stock. Dice the carrots and peppers and briefly roast them together with the peas in the chicken pan – fold the vegetables into the rice.
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